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all in the pool pasta fagiola

(1 rating)
NonnieD avatar
Recipe by
Debbie Harris
@NonnieD
Roselle Park, NJ

I grew up having pasta fagiola practically every Friday night. This recipe is much simpler than the one I had been making for years. Everything starts out in the same big soup pot and cooks together. You won't believe how good the end result is. I hope you enjoy it as much as my family and friends do. Mangia!

(1 rating)
yield 8 -10 as an appetizer or 6 hungry adults for dinner
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For all in the pool pasta fagiola

  • 1 lb
    ditali or small shell pasta
  • 2 can
    canellini or kidney beans rinsed and drained
  • 1 can
    28 oz. tomato sauce
  • 1 tsp
    garlic powder
  • 2 Tbsp
    dehydrated minced onion
  • 1/4 c
    extra virgin olive oil
  • salt and pepper to taste
  • 2 c
    chicken stock in a box or chicken broth (your preference)

How To Make all in the pool pasta fagiola

  • 1
    Put all ingredients into your soup pot except for the garlic powder and olive oil. Add water to make the dish as thick or thin as you like. Bring to a boil over medium heat and then lower to medium low and cover. Cook (stirring occasionally to prevent from sticking) for approximately 20 to 30 minutes.
  • 2
    When the pasta fagiola is almost done to your liking, heat up the olive oil in a separate little pan. When the oil is hot, pour the garlic powder into the hot oil until it turns a light brown color. Pour the olive oil/garlic powder mixture into the pasta fagiola and stir well. Let it all sit for approximately 5 to 10 minutes and serve with some crusty Italian bread.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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